theoretically you could use as low a temp and your desired finish temp - i.e. if you want rare stew meat, 130'F - left in the oven long enough, everything in the oven will reach the equilibrium point (+/-) - ovens cycle off above the set point and cycle on below the set point...

i disagree. 350 is the most used temperature for stews, as a covered stew will remain at a simmer. Poultry is first seared at 400, then mirepoix is added and the temp is dropped down. Prime rib can be cooked the same way, seared and then cooked slowly, but i would never roast all the way at a low temp. Remember your carry over cooking and resting time. Prime rib can rise about 10 degrees while resting, chicken about 5 so always pull food out early.

Prime rib can be cooked the same way, seared and then cooked slowly, but i would never roast all the way at a low temp. Remember your carry over cooking and resting time. Prime rib can rise about 10 degrees while resting, chicken about 5 so always pull food out early.

Carry over is due to the difference in temperature from the outside of the roast to the inside. The hotter exterior continues to cook the cooler interior. When the temperature difference is not so great (for example, when roasting at 200°F the outside of the roast may be only 160°F while the interior is 135°F), there is very little carry over cooking - perhaps raising the interior temperature by 2 degrees.

I do understand the obvious physics of carry over cooking, which is why i don't roast at said temperature. I've cooked hundreds of roasts in my career and I do know a prime rib will rise 10 degrees while resting.

I do understand the obvious physics of carry over cooking, which is why i don't roast at said temperature. I've cooked hundreds of roasts in my career and I do know a prime rib will rise 10 degrees while resting.